Tomahawk Steak with Roasted Vegetables and Orange Butter

Method

1. Prepare the Brussels sprouts: trim the ends, remove outer leaves, and cut in half if desired.
2. Blanch the Brussels sprouts in salted boiling water for 2–3 minutes. Drain and set aside.
3. Peel and cut the sweet potatoes and regular potatoes into even-sized pieces.
4. Blanch the potatoes in the same boiling water (or fresh water) for about 3 minutes, until slightly tender. Drain.
5. Peel the red onion and cut into wedges.
6. In a bowl, combine the blanched potatoes and onion wedges. Season with rosemary, salt, halved garlic cloves, and a generous drizzle of olive oil. Mix well.
7. Transfer the vegetable mixture to a baking dish lined with parchment paper. Place under the grill at 200°C (or in a preheated oven).
8. Meanwhile, take the tomahawk steak out of the vacuum pack. If it was frozen, thaw in the refrigerator for 48 hours, then let it rest at room temperature for 1–2 hours before cooking.
9. Pat the steak dry with paper towels.
10. If desired, wrap the bone in aluminum foil for presentation.
11. Heat a grill pan over high heat. Add a drizzle of olive oil onto the steak.
12. Sear the steak on the hot grill without moving it. Cook one side for about 4 minutes, then flip and sear the other side for another 4 minutes.
13. Preheat the oven to 170°C. Insert a probe thermometer into the thickest part of the steak, set to 50°C (medium rare).
14. Place the steak in the oven and roast until the internal temperature reaches 50°C.
15. While the steak roasts, prepare the orange butter: in a small pan, melt a knob of butter. Add thin strips of orange zest (avoid the white pith) and 2 grated garlic cloves. Keep warm without frying.
16. When the steak is done, remove it from the oven. Also remove the roasted vegetables.
17. To the pan with the orange butter, add the blanched Brussels sprouts and slices of fresh chili. Season with salt and toss to coat. Cook briefly until heated through.
18. Slice the steak against the grain.
19. Plate the roasted vegetables with the sliced steak on top. Drizzle with the orange butter sauce or serve it on the side.